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Middle Eastern Eggplant Salad

(recipe, Ellen Kanner)


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Introduction

Eggplant, with its spongy texture, has a natural inclination to sop up oil. Maybe BP's engineers should try it in the Gulf. Better yet, enjoy it in this easy salad. It has loads of bright flavor and is easy on the oil. Serve over greens with whole-grain pita for scooping.

Ingredients

  1. 2 Tbsp. olive oil
  2. 1 eggplant, diced
  3. 3 cloves garlic, chopped
  4. 1 onion, chopped
  5. 1 jalapeño, chopped
  6. 1 can (15 ounces) diced tomatoes
  7. 1 Tbsp. tomato paste
  8. 1 tsp. allspice
  9. 1 handful chopped parsley
  10. Sea salt to taste
  11. Toasted pine nuts, for garnish (optional)

Steps

  1. Heat the oil in a large skillet over medium-high heat. Add the eggplant, garlic, onion, and jalapeño, and cook, stirring, until the vegetables soften, about 8 to 10 minutes.
  2. Add the tomatoes, tomato paste, and allspice. Keep cooking, reducing the heat to medium, until the vegetables are very tender and the tomatoes have thickened.
  3. Add the chopped parsley, salt to taste, and optional pine nuts. Serve warm or at room temperature.